Christmas and the New Year seems such a long time ago now that I’m back at work in school. Out are all the unhealthy foods and I’m on a mission to shed a few unwanted pounds in the next few months. But before I signed up to the Hairy Bikers’ Diet Club online I had been baking like mad throughout the festive season. Last Monday, the first day back at work was a school training day. Usually if we are in school everyone brings in some food to share, as a cake baker I usually bring in a cake and other treats. Some years it can be leftover Christmas cake but my hubby insisted we kept it. So out came the scales and the mixing bowl once more.
I chose to bake the Cranberry and Marizpan Cake from The Great British Bake Off Everyday. published last August to accompany the fourth series to the show. It is described as “a pretty red-flecked golden sponge, rich with seasonal flavours-cranberries, nuts and marzipan- this makes a lighter alternative to a traditional fruit cake or, served warm with ice cream or custard” It seemed such a perfect way to use up the marzipan and some cranberries I had lurking in my baking cupboard.
I found my springform tin, which unfortunately is a bit bigger than the one suggested in the recipe book, it’s 23cm instead of 20cm in diameter. My cake would be wider and shallower then but I hoped it would still taste fine.
Here’s how I got on:
I would definitely bake this cake again next Christmas as it was so easy to put together. It was ideal to use up leftover bits and pieces. I bet it would be great to experiment with different dried fruit and marzipan and maybe even other nuts. I’ll let you know if I do!
Love Sam xx